Verdi Gringo Creamy Chicken & Rice

Ingredients

• 700 g boneless chicken breasts or thighs
• 2 tsp BlixSam Lemon Leaf
• 1 tsp BlixSam Garlic Melt
• ½ tsp black pepper
• 1 tbsp oil
• 1 tbsp butter

• 1 small onion, finely chopped
• 2 garlic cloves, crushed
• 1 cup fresh cream
• ½ cup chicken stock
• ⅓ cup Verdi Gringo Under Fire Sauce – Green Jalapeño
• ¼ cup grated Parmesan
• 1 tbsp fresh lemon juice
• ½ tsp BlixSam Garlic Melt
• Fresh parsley or coriander, chopped

• 3–4 cups freshly cooked fluffy rice
• Fresh coriander or parsley
• Sliced fresh jalapeño, optional
• Lemon wedges

Method

1. Pat the chicken dry and season generously with Lemon Leaf, Garlic Melt and black pepper.
2. Heat the oil and butter in a large frying pan. Sear the chicken over medium-high heat until beautifully golden on both sides and cooked through. Remove and keep warm.
3. Lower the heat and add the onion to the same pan. Cook until softened, then add the garlic and fry for about 30 seconds.
4. Pour in the chicken stock and scrape all those browned chicken bits from the bottom of the pan.
5. Add the cream, Verdi Gringo Under Fire Sauce and the extra Garlic Melt. Stir and simmer gently for 3–5 minutes until the sauce starts to thicken.
6. Stir through the Parmesan and lemon juice. Taste and add a little more Verdi Gringo if you want extra green-jalapeño heat.
7. Return the chicken to the pan and spoon the creamy sauce generously over it. Simmer gently for another 2–3 minutes.
8. Spoon fluffy rice onto each plate, top with the golden chicken and pour plenty of that creamy Verdi Gringo sauce over the chicken and rice.
9. Finish with fresh herbs, optional jalapeño slices and a squeeze of lemon.